Recipes > Vegetables > Cauliflower > Cauliflowers a la Sauce Blanche

Cauliflowers a la Sauce Blanche

Entremets, or Side-dish, to be served with the Second Course.


  • 3 cauliflowers
  • 1/2 pint of sauce blanche, or French melted butter
  • 3 ounces of butter
  • salt and water


Cleanse the cauliflowers as in the recipe for Boiled Cauliflowers, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready 1/2 pint of sauce, pour it over the flowers, and serve hot and quickly.

Time: Small cauliflowers, 12 to 15 minutes, large ones, 20 to 25 minutes, after the water boils.

Sufficient: 1 large cauliflower for 3 or 4 persons.

Seasonable from the beginning of June to the end of September.


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The Book of Household Management (1861).

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